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TILLING for Improved Starch Composition in Wheat
2013Starch, the main component of wheat flour, is known to significantly influence the quality of wheat-based food products. In the last 20 years, research efforts have enabled the development of a number of wheat lines differing in starch composition and characterized by new chemical physical properties potentially able to confer new added value to food ...
Sestili, Francesco +2 more
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Characterization of Resistant Starch from Autoclaved Wheat Starch
Starch - Stärke, 1989AbstractThe nature of a particular type of in vitro undigestible starch, i.e. resistant starch (RS), was studied. This type of undigestible starch is found in products processed at relatively high moisture contents, such as baking and autoclaving.
M. Siljeström +2 more
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2011
The main component of wheat is starch, which constitutes 63 – 72 % of wheat grain (d.m.). Wheat flour, produced by wheat grain milling, is major ingredient in most European breads and pastries. Since part of the grain is removed during production of flour, starch content in flour rises to app.
Ačkar, Đurđica +2 more
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The main component of wheat is starch, which constitutes 63 – 72 % of wheat grain (d.m.). Wheat flour, produced by wheat grain milling, is major ingredient in most European breads and pastries. Since part of the grain is removed during production of flour, starch content in flour rises to app.
Ačkar, Đurđica +2 more
openaire
Substitution of wheat with cassava starch
Nutrition & Food Science, 2017Purpose This paper aims to examine the effects of substituting durum wheat semolina (DWS) with high-quality cassava starch (HQCS) in macaroni noodle production. Design/methodology/approach The effect of substituting semolina with cassava starch in macaroni production at six levels, namely, 0, 20, 30, 50, 70, 100 per cent, and variation in hydration ...
Olufunmilola Olaitan Oladunmoye +3 more
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Physicochemical Analysis of Wheat Starch
1992Starch occurs as water-insoluble granules which are partially crystalline and birefringent when viewed between crossed polars. Wheat grains contain two main populations of granules, the larger A-type granules are formed early in seed development and have a major dimension ranging from 10–35 μm, the smaller B-type granules are formed later in ...
T. R. Noel, S. G. Ring, M. A. Whittam
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The fractionation of wheat starch. Part viii. The phosphorus of wheat starch
Journal of the Society of Chemical Industry, 1941L. H. Lampitt +2 more
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